Method

• Preheat the oven to 170°C
• Place the flour onto a plate and season generously with salt and pepper
• Then, in batches, lightly dust the beef in the flour, shaking off any excess
• Heat 1-2 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid Fry the beef in 2-3 batches and cook for 1-2 minutes on each side, until browned all over
• Transfer all the meat to a plate and set aside
• Repeat with the remaining meat, adding more oil as needed
• Heat the remaining oil and add the onions to the casserole dish with the carrots and leeks Sauté over a low heat for 5-6 minutes or until they are beginning to colour
• Return the beef to the casserole, pour in the ale, stock cube and stir occasionally until it reaches boiling point
• Add the fresh thyme and the bay leaves
• Cover and cook in the oven for 2-2½ hours, or until the meat is very tender and the carrots are tender, then serve with the Leek bread pudding